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thelaststarfighter

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Posts posted by thelaststarfighter

  1. Yea, I just leave my Sharbo between.

    Any of you knife dudes got insight on a good chefs knife? Sick of these fugazi knives I've been using; like trying to cut a pork loin with a brick. Been looking at some Santoku's and not sure where to throw my money.

    Ordering one of those higonokami from Kiosk, good looks ML.

    Not sure this is EDC material, but... bought a Shun for my mum and it's way, way sharper than any of her german steel. It's actually sharp enough that you don't need to pierce a tomato's skin first to get a good cut. Supposedly this is due to the sharpening angle on japanese knives.

    I'm not super knowledgeable when it comes to kitchen cutlery, but Shuns seems to be good medium quality knives and are reasonably priced. They're also nice to look at.

    From what I've heard though, you should avoid Santokus and go for a traditional ~8inch chef knife.

    I'll leave it at that as I don't want to derail the thread too much. You can always PM me if you have questions.

    I will do a full jap knife blowout either today or tomorrow.

    I'm a cook full time, so my EDC is really a bag full of jap knives and kitchen stuff.

  2. Thanks for the words guys.

    Then to follow up,

    I'd like to put a black strap on it, instead of the gold on attached currently.

    Any recommendations for good straps? Leather, or otherwise.

    Also, how do I know what size strap?

  3. Omega Seamaster Deville

    So, I was just given this watch by my Grandmother. She had given it to my grandfather some years ago. The back is engraved personally so it doesn't have the Seamaster emblem. Since the engraving on the back says 1974, I assume it's from that period?

    I know nothing about watches though.

    Can you guys tell me anything about it?

    25fn3g6.jpg

    flm16t.jpg

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